Thursday, July 1, 2010

What do you do when you garden has produced enough zucchini to feed your entire family, and neighborhood?Why shred it and make zucchini bread of course!!!

With all of the cooking I do, I couldn't believe I had never made this. And I had a devil of a time finding a recipe I liked. Ultimately, I wound up using one I found on the web, by Betty Crocker. I added some fresh shredded coconut I had gotten at Henry's recently and this made a nice addition to this bread.

Instead of walnuts, I used pecan halves, that I chopped course.

Even though it was too hot to have the oven on last night, this made the house smell so good. I used a lot of cloves and cinnamon and allspice. This recipe made two nice sized loaves.I only wish I had some cream cheese to make a cream cheese spread for it. Next time.

I have never frozen zucchini before, so I am experimenting with that. I shredded up a bunch of the zukes and will try it in making more bread later. If it works out, I will have a nice stash of zucchini in the freezer for bread baking later.Next picture is of frozen lemon sorbet cups. When my Mom and I were in Italy a few years ago, we had come in one evening after a long wonderful day of touring Rome, and were hungry, but nothing in the hotel was open, except this little stand by the kitchen that sold these wonderful frozen lemon cups. We bought them and took them up to our room and sat on the bed in heaven eating this delicious frozen treat. I have never seen these anywhere since. I had the idea to make them recently after picking a bunch of lemons off of our tree. First I made a fresh frozen lemon sorbet in my ice cream maker. Oh my gosh, was this good. Then I halved my lemons, and hollowed them out, removing all of the fleshy membrane, right down to the pith. Take a small even slice off of the bottom so they sit level on a plate. After freezing the sorbet, shred it with a fork and fill lemon cups. Recipe for Fresh Lemon Sorbet:2 cups sugar2 cups water1 1/2 cups freshly squeezed lemon juice1 T finely chopped lemon zest ( I used much more than this. I love the flavor the zest adds)Combine sugar and water in medium saucepan and bring to a boil over medium/high heat. Reduce heat to low and simmer without stirring until sugar dissolves, about 3 - 5 minutes. Cool completely. This is called a simple syrup, and may be made ahead in larger quantities to have on hand for making lemon sorbet. Keep refrigerated until ready to use.
When cool, add lemon zest and juice and stir to combine. Place in ice cream maker, and mix til thickened, about 25 - 30 minutes. Scoop sorbet into container and let "ripen" in freezer for at least 2 hours. When frozen solid, take fork to loosen crystals, and separate mixture. Scoop into hollowed out lemon cups and place back into freezer until ready to serve. Garnish with mint. Enjoy!

I wish this had photographed better. This is a wonderful second to the unbeatable lemon cups we had in Italy! I will make these again for sure. Such a refreshing and lip smacking delicious treat for a hot day.

And lastly, a couple pictures of Noah and how we have been passing the time lately.

Today my friend Jae (Dommie) and Cade (Diedle) are coming over for a play date. Better go get ready. We are going to try out the new sports park first, and then come home to swim.Happy July 1st!!